KR100755222B1 - Process for producing bread - Google Patents

Abstract

The present invention uses a yeast capable of producing bread having excellent flavor and a weak fermentation smell, a bread dough containing the yeast, and a yeast or bread dough, wherein the bread is produced by the above method. It is a subject to provide the bread obtained.

As a solution, the present invention belongs to Saccharomyces, and isoamyl alcohol concentration in bread is 35 ppm or less, isoamyl alcohol concentration / isobutyl alcohol concentration is 2 or less, and diacetyl concentration is At least 1.5 ppm and more than 2 ml / g dough, yeast, the yeast screening method, the bread dough containing the yeast, the yeast and the bread production method characterized by using the bread dough, and in the manufacturing method It relates to the bread obtained by.

Description

How to make bread {PROCESS FOR PRODUCING BREAD}

The present invention relates to yeast, dough of bread, method of making bread and bread.

In food and beverages such as bread, alcoholic beverages, and fermented seasonings obtained using yeast, odor components such as esters and alcohols produced by the yeast used determine the characteristics of the odors of these foods and beverages. It seems to have a big impact on the quality of the.

In the bakery industry, there is a recent trend toward providing gourmet breads.

As a method for obtaining a scented bread, a method of increasing the amount of isoamyl alcohol and isobutyl alcohol produced by yeast is known (Japanese Patent No. 2810703, Japanese Patent No. 2886561, Japanese Patent Application Laid-Open No. 4). -91782, Japanese Patent Laid-Open No. Hei 6-133703).

However, bread with a high content of higher alcohols such as isoamyl alcohol or isobutyl alcohol is known to lack the preferred flavor derived from the material. In addition, the effect of the ratio of isoamyl alcohol content and isobutyl alcohol content on bread flavor is not known.

Diacetyl is a substance which gives off an unpleasant odor such as "smelling smell" or "DA smell" and is known to adversely affect the quality of alcoholic beverages (Japanese Patent Application Laid-Open No. Hei 7-171 and Japanese Patent Laid-Open No. 6-06). 197749). In contrast, the relationship between the amount of diacetyl produced by the yeast of bread and the flavor of bread is not known.

In the manufacture of confectionary bread, yeast with high sugar tolerance is used (New Baking Basic Knowledge, Bread News, p. 30, 1981). However, the relationship between high sugar tolerance and bread flavor is unknown.

The present invention relates to a method for producing a bread comprising a yeast capable of producing bread having excellent flavor and a weak fermentation smell, a bread dough containing the yeast, and a yeast or bread dough. It is an object to provide a bread obtained by.

This invention belongs to Saccharomyces genus and has yeast which has the following characteristics 1 and 2, the bread dough which contains this yeast, this yeast, or the bread manufacturing method characterized by using this bread dough, And It relates to bread obtained by this manufacturing method. In addition, the present invention is a screening method of yeast used in the production of bread having excellent flavor and / or low fermentation odor, which is obtained by selecting yeast belonging to the genus Saccharomyces and having the following characteristics 1 and 2, and The yeast obtained by the method, the bread dough containing this yeast, this yeast or this bread dough, The manufacturing method of the bread characterized by the above-mentioned, and the bread obtained by this manufacturing method.

Property 1:

(1) 1050 g of strong component, 30 g of compressed yeast, yeast food [for example, Pandia C-500, Pandaya C-100, Pandaya C-200, Pandaya C -300 (above, all manufactured by Kyowa Hakko Kogyo Co., Ltd.)] Mixing of 1.5 g, 630 g of water, and dough temperature of 24 ° C. using a bread mixer for 3 minutes at low speed and 2 minutes at medium to low speed ,

(2) a step of fermenting the dough obtained in step (1) at 28 ° C. for 4 hours,

(3) To the dough obtained in step (2), 450 g of strong powder, 75 g of sugar, 30 g of salt, 30 g of skim milk powder, and 390 g of water were added, and a biogeomixer (preferably 30L-vertical biomixer) was used. For example, SS type 151, SS type 111 (all of which are manufactured by Kanto Kongoki Kogyo Co., Ltd.) and Mighty 30 type (manufactured by Aikosha Seisakusho Co., Ltd.) are used at a low speed (preferably about 100 rpm). Mix for 3 minutes at medium to low speed (preferably around 200 rpm), then add 75 g of shortening to a dough temperature of 27 ° C, using a bread mixer for 2 minutes at low speed and 3 minutes at medium to low speed, Mixing for 3 minutes at medium speed (preferably around 300rpm),

(4) a step of allowing the dough obtained in the step (3) to stand for 20 minutes at 20 to 25 ° C,

(5) a step of dividing the dough obtained in the step (4) to make 210 g of lumps into six pieces and rounding them together;

(6) Process of letting 6 doughs obtained by process (5) stand at 20-25 degreeC for 20 minutes,

(7) A step of extracting gas from the six doughs obtained in step (6), placing them in three bread molds and shaping them, and then fermenting at 38 ° C. and 85% humidity until the volume of dough is 80% of the mold volume. ,

(8) The bread was manufactured by the 8 continuous processes which consist of baking the dough obtained in the process (7) at 210 degreeC for 35 minute (s) in the oven,

(A) adding liquid nitrogen to 8 g of the core of this bread and pulverizing in a mortar and pestle,

(B) putting 3 g of the powder obtained in step (a) into a 22 ml volumetric sample bottle and closing the lid to seal;

(C) a step of keeping the sample bottle obtained in step (b) at 60 ° C. for 15 minutes,

(D) a step of quantitatively analyzing the headspace gas in the sample bottle obtained in step (c) by gas chromatography

When measured in four successive steps, the bread isoamyl alcohol concentration is 35 ppm or less, preferably 10 to 35 ppm, isoamyl alcohol concentration / isobutyl alcohol concentration is 2 or less, preferably 1 to 2 And diacetyl concentration is at least 1.5 ppm, preferably 1.5 to 3.0 ppm.

Property 2:

(a) 100 g of a strong component, a yeast suspension composed of 3 g of a compressed yeast, 20 g of water, and an aqueous solution composed of 30 g of sugar, 0.5 g of salt and 32 ml of water, were prepared using a National Conflict Mixer. mixing for 2 minutes at rpm,

(b) a step of putting 20 g of the dough obtained in step (a) into a 225 ml sample bottle and closing the lid to seal it;

(c) a step of keeping the sample bottle obtained in step (b) at 30 ° C. for 5 minutes,

(d) a step of quantitatively analyzing the amount of carbon dioxide generated in the sample bottle obtained in step (c) at 30 ° C. for 2 hours using Pamograph [for example, Pamograph II (manufactured by Ato Corporation),

When measured by the continuous four process which consists of two or more carbon dioxide gas generation amount, it is 2 ml / g dough or more, Preferably it is 2-5 ml / g dough.

The compressed article of yeast described in the characteristics of the present invention can be prepared by the following method.

Slope medium consisting of YM medium prepared by adding 10 g of glucose, 5 g of peptone, 3 g of yeast extract, 3 g of malt extract, and 20 g of agar to 1 liter of water, adjusted to pH 6 and sterilized at 120 ° C. for 20 minutes. To prepare. To this slope medium, yeast of the present invention is transplanted with 1 platinum, and cultured at 30 ° C for 2 days to prepare an active slope medium. 5 ml of sterile water is added to the obtained activated slope medium to suspend the cells. Molasses medium of a 2-liter obliquely erected Erlenmeyer flask sterilized 2.5 ml of this suspension at 120 ° C. for 20 minutes (300 ml of water, molasses for 3% sugar concentration, 0.33 g of potassium phosphate-phosphate, 2.5 ml of urea at 0.135 ° C.) Then, shake culture (220 rpm) for 24 hours at 30 ° C. The total volume of the obtained culture solution was sterilized at 120 ° C. for 20 minutes in a 5 L jar fermenter medium (1.8 L of water, 43.2 g of ammonium sulfate, phosphoric acid-). It is added to 14 g of potassium and 2.2 g of magnesium sulfate), and 800 ml of molasses medium (48% of total sugar density) sterilized at 120 ° C. for 5 minutes is used for 30 hours of milky-cultivation at 30 ° C. During the incubation period, the pH is adjusted to 5.0 with ammonium water.

After the end of the culture, the culture solution is centrifuged to collect the cells, washed, and then dehydrated to obtain a compressed yeast. In addition, the "compressed article of yeast" described in the characteristic of this invention shall be that the ratio of the dry matter weight of yeast in this compacted thing corresponds to 33 weight%.

The ratio of the dry weight in the compressed product of yeast can be calculated by the following method.

About 3 g (A) of yeast compacts are weighed and dried at 105 ° C for 5 hours. The building weight (B) is measured, and the ratio (%) of building weight is computed by following Formula.

Percentage of building weight (%) = 100 × (B / A)

When evaluating the characteristic of this invention, the crimped material which adjusted the ratio of the dry weight of the yeast in this crimped material to 30-35 weight% is used. In addition, in order to obtain the same result as the "compression product of yeast" and the "compression product of yeast" in which the ratio of the building weight corresponds to 33% by weight, the amount of the "compression product of yeast" to be used is given by the following equation. After the correction, the corrected amount is used to evaluate the characteristics of the present invention.

(G) = (a) × 33 / (b)

(A) Usage amount of "compressed substance of yeast" described in the characteristic of this invention                     

(B) Ratio of dry weight of the compact

The values of isoamyl alcohol concentration, isobutyl alcohol concentration and diacetyl concentration described in the characteristics of the present invention can be obtained by quantitatively analyzing the headspace gas in the sample bottle by gas chromatography using the following measurement conditions.

Device:

Tekmar HEAD SPACE AUTO Sampler 7000 (manufactured by HP 5890 Ⅱ, HEWLETT PACKARD)

column :

Capillary Column TC-WAX 60 m (length) × 0.25 μm (film thickness) × 0.25 mm (inner diameter) (manufactured by Dierusaiens Co., Ltd.)

Measuring conditions :

Column temperature; Initial temperature 40 deg. C, initial holding time 10 minutes; Temperature increase rate of 4 deg. C / min; Final temperature 240 ℃, final hold time 10min

Carrier gas; Helium (flow rate 1 ml / min)

Insertion temperature; 150 ℃

Ion source temperature; 280 ℃

Blown mass range; m / z 35-200

In addition, the determination of isoamyl alcohol, isobutyl alcohol, and diacetyl is carried out using an internal standard method, and cyclohexanol is used as an internal standard sample. In this quantitative analysis, the calibration curve of isoamyl alcohol, isobutyl alcohol and diacetyl is prepared by the following method. Liquid nitrogen is added to 8 g of the central part of commercial bread, and it grind | pulverized in a mortar, and 3 g of this powder is put into a 22 ml volume sample bottle. To this sample bottle, isoamyl alcohol, isobutyl alcohol and diacetyl of various concentrations (weight ratios) are added to the powder, and the lid is closed by sealing. After sealing, it heat-retains at 60 degreeC for 15 minutes, and analyzes a headspace gas by gas chromatography. A calibration curve is prepared from the addition concentration of isoamyl alcohol, isobutyl alcohol and diacetyl and the increase of peak area. By using this calibration curve, the concentrations of isoamyl alcohol, isobutyl alcohol and diacetyl in bread can be determined.

As a screening method of the yeast of the present invention, for example, yeast belonging to the genus Saccharomyces having the above characteristics in a fermented product obtained by adding water to grains such as natural wheat flour, for example, wheat flour and rye, preferably Can be isolated as yeast belonging to the genus Saccharomyces cerevisiae . In addition, known mutation induction methods in commercial yeast belonging to the genus Saccharomyces such as baker's yeast, sake yeast, wine yeast, beer yeast, miso and soy yeast, for example, ultraviolet irradiation, X-ray irradiation, ethylmethanesulfonate Alternatively, the strain having the above characteristics can be selected and obtained by mutating by mutation organic treatment such as N-methyl-N'-nitro-N-nitroso guanidine, genetic engineering or the like.

Specific examples of the yeast of the present invention include H-9444 (hereinafter referred to as H-9444 strain), Saccharomyces cerevisiae, YHK 2057 (hereinafter referred to as YHK 2057 strain) and Saccharomyces cerevisiae. And YHK 2058 (hereinafter referred to as YHK 2058 strain) in Meises Cerevice.

H-9444 is an isolated liquor derived from a fermented wheat flour, and according to the Budapest Treaty, as part of May 10, 2000, the Kogyo Kijutsu Kenjisho, Seimei Kogaku Kijutsu, 1 Room 3 Go -8566) as FERM BP-7153.

YHK 2057 strain is a mutant strain obtained by the following method.

A commercially available baker's yeast, Dyyaist (manufactured by Kyowa Hakko Kogyo Co., Ltd.), was transplanted with platinum to 50 ml of YPD medium (1% yeast extract, 2% polypeptone, 2% glucose), 30 ° C, After 16 hours shaking culture, the cells were collected by centrifugation. After collection, the cells were washed twice with sterile water and suspended in 27.6 ml of 0.2 M phosphate buffer. 1.5 mL of 40% glucose solution and 0.9 mL of ethylmethanesulfonate were added to the suspension, and the mixture was shaken slowly at 30 ° C. for 180 minutes. After collection, the cells were neutralized with 5% sodium thiosulfate solution for 10 minutes, washed three times with sterile water, and then suspended in 10 ml of sterile water. This suspension was applied to a YPD plate medium and incubated at 30 ° C. for 48 hours to grow colonies. Of the obtained colonies, YHK 2057 strain was obtained as a strain in which the amount of diacetyl in the bread baked in parent wine increased and the isoamyl alcohol / isobutyl alcohol fell.

The YHK 2058 strain is a mutant strain obtained by mutating in the same manner using YHK 2057 strain, except that DYASTE FT-S (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was used in place of the dynasty.                     

The yeast of the present invention can be cultured at a temperature of 27 to 32 ° C. under aerobic conditions in a culture medium containing ordinary yeast, that is, a medium containing a carbon source, a nitrogen source, an inorganic substance, an amino acid, a vitamin, and the like.

As the carbon source, glucose, sucrose, starch hydrolyzate, molasses and the like can be used, and waste molasses can be preferably used.

As a nitrogen source, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate, urea, yeast extract, corn steve, etc. can be used.

Magnesium phosphate, potassium phosphate, etc. can be used as a mineral, glutamic acid, etc. can be used as an amino acid, pantothenic acid, thiamine, etc. can be used as a vitamin. The cultivation is suitable for feeding.

After the end of the culture, the yeast cells are separated and washed from the culture solution to adjust the yeast cell concentration of the yeast suspension, which can be used for bread dough or bread production. Cells were recovered from the obtained yeast suspension using a filter such as a rotary vacuum dehydrator or a filter press and dehydrated to prepare compressed yeast having a water content of 60 to 75% by weight, or further drying the dehydrated yeast cells through a dryer. A dry yeast having a moisture content of ˜10% by weight may be prepared, and these may be used for the production of bread dough or bread.

The bread dough which concerns on this invention is obtained by adding and mixing to a grain flour and a normal wheat flour the yeast, salt, water of this invention, sugar, skim milk powder, eggs, yeast food, shortening, etc. as needed. Typical methods of making bread dough include the straight method and the middle seed method. The former is a method of mixing the whole raw material from the beginning, the latter is a method of adding the yeast and water to some wheat flour first to make a middle seed, fermentation, and then put the remaining raw materials to combine.

In the present invention, as the dough to add the yeast, any of flour and salt added with water and mixed can be used. Specifically, additives such as sugar, shortening, yeast food, skim milk powder, yeast food, eggs, and the like are added to flour, salt, and fat or oil as needed, and water is added and mixed thereto.

Next, the manufacturing method of bread is demonstrated.

Bread dough by adding salt, fats and oils, water and yeast cells obtained above, preferably compressed yeast, more preferably sugar, shortening, yeast food, skim milk powder, yeast food, eggs, etc. to flour, preferably wheat flour. Get Representative baking methods, such as bread and confectionery bread has a straight method and a middle seed method. The former is a method of mixing the whole raw material from the beginning, the latter is a method of adding the yeast and water to some grain flour first to make a middle seed, and after fermentation, the remaining raw materials are combined.

The straight method mixes all raw materials, ferments at 25-30 degreeC, divides, benches, shape | molds, and compresses. After passing through a furnace (35-42 ° C), the product is calcined (200-240 ° C).

In the medium seed method, water is mixed with about 70% of the total amount of grain flour used, yeast and yeast food, mixed, fermented at 25-35 ° C. for 3 to 5 hours, and the remaining raw materials (grain flour, water, salt) , Shortening, etc.), mixing, dividing, benching, shaping and mold compression. After passing through a furnace (35 to 42 ° C), the product is calcined (200 to 240 ° C).                     

When manufacturing a danish pastry, a croissant, etc., it is performed as follows, for example.

Grain flour, salt, yeast, sugar, shortening, eggs and skim milk powder obtained above are mixed with water to make bread. Subsequently, the fat of yeast food, margarine, etc. is included in bread dough, and the rolling and folding are repeated, and the multilayer of dough and fat is made. As a method of preparing bread dough, a method of lowering the dough dough temperature to about 15 ° C. to kneading and inserting fats and oils without cooling to a desired number of layers, and so-called Rita performed by cooling several times in a refrigerator or a freezer during the insertion process of fats and oils. There are two ways of making recipes.

The obtained dough is rolled, divided and molded to mold compression. After passing through the furnace (30 ~ 39 ℃), it is fired (190 ~ 210 ℃).

An example is shown below.

EXAMPLE

Example 1

About H-9444 strains, YHK 2057 strains and YHK 2058 strains, and Dyeist (manufactured by Kyowa Hakko Kogyo Co., Ltd.), commercially available bread yeast 1, commercially available bread yeast 2, and commercially available bread yeast 3 Each of the above-described methods was used to prepare yeast compacts and to use the following tests.

1050 g of strong powder, 30 g of each yeast press, 1.5 g of East Foods (Pandaiya C-500, Kyowa Hakko Kogyo Co., Ltd.) and 630 g of water, so that the dough temperature is 24 ° C. (SS type 151, manufactured by Kanto Kongoki Kogyo Co., Ltd.) was mixed at low speed for 3 minutes and at low to medium speed for 2 minutes, and the resulting dough was fermented at 28 ° C for 4 hours. To the dough, 450 g of strong powder, 75 g of sugar, 30 g of salt powder, 30 g of skim milk powder and 390 g of water were added, the mixture was mixed for 3 minutes at low speed and 2 minutes at low and medium speed, and then 75 g of shortening was added to the dough temperature. 2 minutes at low speed, 3 minutes at medium to low speed, and 3 minutes at medium to high speed were mixed so that it might become 27 degreeC. After the obtained dough was left to stand at 20-25 degreeC for 20 minutes, it divided | segmented and made 210 pieces of lump into 6 pieces (Pullman), and these were put together in the spherical form. Six rounded doughs were allowed to stand at 20-25 ° C. for 20 minutes, and then gas was drained. Six doughs were put in three bread molds and molded, and then fermented at 38 ° C. and 85% humidity for 50 to 60 minutes until the volume of dough was 80% of the mold volume. The obtained dough was baked at 210 degreeC for 35 minutes in oven (NC-GGG-21, the Sanko KK make), and the bread was manufactured.

To the obtained bread, 8 g of the central portion was taken, respectively, and liquid nitrogen was added thereto, followed by grinding in a mortar and pestle. 3 g of the obtained powder was placed in a 22 ml volume of sample (glass) bottle, and the lid was closed and sealed, and the sample bottle was kept at 60 ° C for 15 minutes. The isoamyl alcohol concentration, isobutyl alcohol concentration and diacetyl concentration in the bread were then quantitatively analyzed by gas chromatography using the above measurement conditions.

The results are shown in Table 1.

Isoamyl Alcohol (ppm) (A) Isobutyl alcohol (ppm) (B)  (A) / (B) Diacetyl (ppm) H-9444 YHK 2057 YHK 2058 Dyeast Commercial Bread Yeast 1 Commercial Bread Yeast 2 Commercial Bread Yeast 3 20.0 32.1 10.5 26.5 24.7 20.2 11.3 11.5 17.8 6.7 11.2 15.2 8.2 4.9 1.74 1.80 1.57 2.37 1.63 2.46 2.31 2.24 1.97 1.84 1.40 2.72 1.04 2.21

After correcting so that the ratio of the dry weight of a yeast might be 33% with respect to the compressed yeast obtained above, 20 g of water was added to this compressed product, and the yeast suspension was prepared. The obtained yeast suspension, 100 g of strong powder, and 30 g of sugar, 0.5 g of salt, and 32 ml of water were mixed with 2 minutes at 100 rpm using a National Conflix Mixer to prepare dough. 20 g of the obtained dough was placed in a 225 ml volumetric sample bottle, closed with a lid, and kept at 30 ° C for 5 minutes. Subsequently, the amount of carbon dioxide gas generated at 30 ° C. for 2 hours was measured using Pamograph II (manufactured by Atokawa Co., Ltd.).

The results are shown in Table 2.

Carbon dioxide generation amount (ml / g dough) H-9444 YHK 2057 YHK 2058 Dyeast Commercial Bread Yeast 1 Commercial Bread Yeast 2 Commercial Bread Yeast 3 2.50 2.40 2.35 2.44 0.45 2.20 0.46

With respect to the bread obtained above, the strength of each fermentation odor and the goodness of the bread smell are strong (5 points), slightly stronger (4 points), moderate (3 points), and slightly weaker (7 points). The sensory test was performed using the 5-point method which consists of points) and weak (1 point).

In addition, the intensity | strength of a fermentation smell shows that the one with a low grade, the one with a high grade with respect to the favorable smell, is a favorable result, respectively.

On the other hand, in the manufacture of bread, "The dough is divided into six (210 g) of loaves (pulmons), these are rounded in a spherical shape, and after standing at 20-25 ° C for 20 minutes, the gas is removed and three vessels are removed. After molding into bread molds, the dough is fermented for 50 to 60 minutes at 38 ° C and 85% humidity until the volume of the dough reaches 80% of the mold volume. Take one-loaf, round it into a spherical shape, let stand for 20 minutes at 20 to 25 ° C, remove the gas, put it in a mold, and shape the upper part of dough to 1.5 cm at the top of the mold. The bread was produced and cost-effectively measured using the same method except having fermented at 38 degreeC and 85% of humidity for 50 to 70 minutes until it reached | attained. "

The results are shown in Table 3.

Intensity of fermentation odor Goodness of smell Specific cost (ml / g) H-9444 YHK 2057 YHK 2058 Dyeast Commercial Bread Yeast 1 Commercial Bread Yeast 2 Commercial Bread Yeast 3 2.6 2.7 2.7 3.3 3.3 3.0 3.6 3.9 3.6 3.6 3.0 3.1 3.1 2.9 5.53 5.72 5.40 5.64 5.56 5.40 5.77

Based on the results of the sensory test, t-test was performed on H-9444 strains and other strains.                     

As a result, both YHK 2057 and YHK 2058 strains had no significant difference at 5% risk compared to H-9444 strains, compared to those of YHK 2057 and YHK 2058 strains. Commercial yeast 3 showed a significant difference of 5% risk compared to H-9444 strains.

Example 2

The bread was produced by the seeding method by the combination and the process of Table 4 using H-9444 strain and DyYeast (made by Kyowa Hakko Kogyo Co., Ltd.).

(combination)  (Parts by weight) Zhongjong Strong Yeast Yeast Food (Pandaiya C500) Water 70 2 0.1 42 Dough Strong Powder Sugar Salt Shortening Skim Milk Water 30 5 2 5 2 26

(fair) Mixing Dough Temperature Fermentation Low speed 3 minutes, low and medium speed 2 minutes 24 ℃ 28 ℃, 4 hours Mixing                                              Dough Temperature Floor Time Split                                              Firing with Benchtime Molding Hoi                                                                                        Low speed 3 minutes, medium low speed 2 minutes shortening, low speed 2 minutes, medium low speed 3 minutes, medium speed 3 minutes 27 ° C 20 minutes (1) 210 g × 6 pieces (Pullman) (2) 450 g (one rope) 20 Minute                                              38 ℃, 85% humidity, 50 ~ 60 minutes 210 ℃ ~ 220 ℃ (1) Pullman 35 minutes (2) Circle Rope 25 minutes

Table 5 shows the results of the sensory evaluation (Pullman) and the measurement of the cost (one-rope) of the obtained bread using the same method as in Example 1.

Intensity of fermentation odor Goodness of smell Specific cost (ml / g) H-9444 diamond yeast 2.6 3.3 3.9 3.0 5.53 5.64

As shown in Table 5, the use of H-9444 strains resulted in a weak fermentation odor and yielded a bread having a desirable flavor.

Example 3

Bread was manufactured by the straight method by the compounding and the process of Table 6 using H-9444 strain and the tay yeast (manufactured by Kyowa Hakko Kogyo KK).

(combination)  (Parts by weight) Powerful Yeast Yeast Food (Pandaiya C300) Sugar Salt Shortening Skim Milk Water 100 3 0.1 5 2 5 2 68

(fair) Mixing                                              Dough Temperature Floor Time Split                                                                                            Firing with Benchtime Molding Hoi                                          After 3 minutes of low speed and 2 minutes of low and medium speed, after adding shortening, 2 minutes of low speed, 3 minutes of medium and low speed, and 7 minutes of medium and high speed 27 ° C 28 ° C, 60 minutes (1) 210 g × 6 pieces (Pullman) (2) 450 g Rope) for 20 minutes                                              38 ℃, 85% humidity, 50 ~ 60 minutes 210 ℃ ~ 220 ℃ (1) Pullman 35 minutes (2) Circle Rope 25 minutes

About the obtained bread, the result (pullman) and the cost result (one rope) which carried out the sensory test using the same method as Example 1 are shown in Table 7.                     

Intensity of fermentation odor Goodness of smell Specific cost (ml / g) H-9444 diamond yeast 2.4 3.4 3.9 2.9 5.18 5.29

As shown in Table 7, the fermentation odor was weak and the bread of the preferable flavor was obtained by using H-9444 strain.

Example 4

The confectionery bread was manufactured by the sweetened seeding method by the compounding and the process of Table 8 using H-9444 strain and the tay yeast (manufactured by Kyowa Hakko Kogyo Co., Ltd.).

(combination)  (Parts by weight) Zhongjong Powerful Glucose Yeast Yeast Food (Pandaya C-300) Whole Egg Water 70 5 2 0.1 8 34 Dough Strong Powder Power Powder Sugar Salt Shortening Skim Milk Water 20 10 20 0.8 6 3 18

(fair) Mixing Dough Temperature Fermentation Low speed 3 minutes, medium and low speed 2 minutes 25 ℃ 28 ℃, 2.5 hours Mixing                                              Kneading Temperature Floor Time Split Bench Time Molding Hoist Low speed 3 minutes, medium and low speed 2 minutes shortening, low speed 2 minutes, medium and low speed 3 minutes, medium and high speed 3 minutes 27 ℃ 28 ℃, 40 minutes 50 g 20 minutes roll 38 ℃, humidity 85%, 60 minutes 200 ℃, 8 ~ 10 minutes

Table 9 shows the results of the sensory evaluation and the results of measuring the cost-effectiveness of the obtained confectionery using the same method as in Example 1.

Intensity of fermentation odor Goodness of smell Specific cost (ml / g) H-9444 diamond yeast 2.3 3.3 4.1 3.0 6.16 5.82

As shown in Table 9, the fermentation odor was weak by using H-9444 strain, and the confectionery bread of the preferable flavor was obtained.

Example 5

The butter roll was manufactured by the straight method by the compounding and the process of Table 10 using H-9444 grade and DyYeast (made by Kyowa Hakko Kogyo Co., Ltd.).

(combination)  (Parts by weight) Powerful Powerful Yeast Yeast Foods (Pandaiya C-500) Sugar Salt Shortening Butter Skim Milk Whole Egg Water 80 20 4 0.1 15 1.5 7 8 2 15 44

(fair) Mixing                                              Kneading Temperature Floor Time Split Bench Time Molding Hoist After 3 minutes of low speed, 3 minutes of medium and low speed, after adding the low speed, 2 minutes of low speed, 3 minutes of medium and low speed, 4 minutes of medium and high speed, 27 ° C ~ 28 ° C 28 ° C, 20 minutes, 50 g, 20 minutes                                              38 ℃, humidity 85%, 60 minutes 200 ℃, 8-10 minutes

About the obtained butter roll, using the same method as Example 1, the result of having carried out the sensory test and the result of having measured the cost are shown in Table 11.                     

Intensity of fermentation odor Goodness of smell Specific cost (ml / g) H-9444 diamond yeast 2.6 3.4 3.7 3.0 5.98 5.90

As shown in Table 11, the use of H-9444 strains resulted in a weak fermentation odor and yielded a bread having a desirable flavor.

According to the present invention, there is used a yeast capable of producing bread having excellent flavor and a weak fermentation smell, a bread dough containing the yeast, a method of producing bread characterized by using the yeast or bread dough. The bread obtained by this can be provided.

Claims (14)

Yeast belonging to the genus Saccharomyces and having the following characteristics 1 and 2. Property 1: (1) mixing 1050 g of strong component, 30 g of yeast compact, 1.5 g of yeast food and 630 g of water, and kneading temperature at 24 ° C. using a bread mixer for 3 minutes at low speed and 2 minutes at medium to low speed , (2) a step of fermenting the dough obtained in step (1) at 28 ° C. for 4 hours, (3) To the dough obtained in step (2), 450 g of strong powder, 75 g of sugar, 30 g of salt, 30 g of skim milk powder, and 390 g of water were added, and a bread mixer was used for 3 minutes at low speed and 2 minutes at medium to low speed. After mixing, add 75 g of shortening and mix at a low temperature of 2 minutes, medium to low speed for 3 minutes, and medium to high speed for 3 minutes using a bread mixer so that the dough temperature is 27 ° C. (4) a step of allowing the dough obtained in the step (3) to stand for 20 minutes at 20 to 25 ° C, (5) a step of dividing the dough obtained in the step (4) to make 210 g of lumps into six pieces and rounding them together; (6) Process of letting 6 doughs obtained by process (5) stand at 20-25 degreeC for 20 minutes, (7) A step of extracting gas from the six doughs obtained in step (6), placing them in three bread molds and shaping them, and then fermenting at 38 ° C. and 85% humidity until the volume of dough is 80% of the mold volume. , (8) The bread was manufactured by the 8 continuous processes which consist of baking the dough obtained in the process (7) at 210 degreeC for 35 minute (s) in the oven, (A) adding liquid nitrogen to 8 g of the central portion of the bread, and grinding in a mortar and pestle, (B) putting 3 g of the powder obtained in step (a) into a 22 ml volumetric sample bottle and closing the lid to seal; (C) a step of keeping the sample bottle obtained in step (b) at 60 ° C. for 15 minutes, (D) a step of quantitatively analyzing the headspace gas in the sample bottle obtained in step (c) by gas chromatography When measured in four successive steps, the bread isoamyl alcohol concentration is 35 ppm or less, isoamyl alcohol concentration / isobutyl alcohol concentration is 2 or less, and diacetyl concentration is 1.5 ppm or more. Property 2: (a) A yeast suspension composed of 100 g of strong component, 3 g of compressed yeast of this yeast and 20 g of water, and an aqueous solution of 30 g of sugar, 0.5 g of salt and 32 ml of water were prepared using a National Comprehensive Mixer. mixing for 2 minutes at rpm, (b) a step of putting 20 g of the dough obtained in step (a) into a 225 ml sample bottle and closing the lid to seal it; (c) a step of keeping the sample bottle obtained in step (b) at 30 ° C. for 5 minutes, (d) a step of quantitatively analyzing the amount of carbon dioxide gas generated in the sample bottle obtained in step (c) at 30 ° C. for 2 hours using a wave graph; When measured by the continuous four process which consists of two or more carbon dioxide gas generation amount is 2 ml / g dough or more. The yeast of Claim 1 which belongs to Saccharomyces cerevisiae. The yeast according to claim 1 or 2, wherein the yeast is H-9444 (FERM BP-7153) from Saccharomyces cerevisiae. Bread dough containing the yeast of Claim 1 or 2. The yeast of Claim 1 or 2 is used, The manufacturing method of the bread characterized by the above-mentioned. The dough of the bread of Claim 4 is used, The manufacturing method of the bread characterized by the above-mentioned. Bread obtained by the method of Claim 5.  A method for screening yeast used for producing bread having excellent flavor, comprising selecting yeast belonging to the Saccharomyces group and having the characteristics 1 and 2 described in claim 1. The yeast obtained by the screening method of Claim 8. Bread dough containing the yeast of Claim 9. The yeast of Claim 9 is used, The manufacturing method of the bread characterized by the above-mentioned. The bread dough of Claim 10 is used, The manufacturing method of the bread characterized by the above-mentioned. Bread obtained by the method of Claim 11 or 12.  A method for screening yeast used in the production of bread having a weak fermentation odor, comprising selecting a yeast belonging to the Saccharomyces family and having the characteristics 1 and 2 described in claim 1.